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Arugula Pesto

Summer’s First Pesto

Arugula grows so beautifully in our tiny garden. During the cooler spring weather it grows into a compact, deep green plant with many long leaves. As soon as the warm weather hits, though, each arugula plant bolts upright. Its leaves become very small and few between with a bud at the top of a very leggy stem attempting to blossom. I daily remove (and eat) the buds hoping to encourage more leaves. Even so, I’m losing the battle of the buds.

Arugula Pesto to the rescueWhen it’s time to harvest the arugula, it’s time for Arugula Pesto. Over the years I’ve tried a few different arugula pesto recipes. This year’s recipe is my favorite. I’m pleased to share it with you as I would imagine with the heat wave across the country your arugula is also ready to harvest.

Arugula’s rich, peppery taste is fabulous on its own, in sandwiches and salads and as the base of a full-flavored pesto. A relative of cabbage, kale and broccoli, nutrient-rich arugula has more vitamin C, calcium and beta carotene than most other salad greens. Combining arugula with olive oil, as in pesto, allows for more complete absorption of some of these nutrients.

So many uses for Arugula Pesto

Tossed with pasta

Spread on a pizza

Mixed with boiled potatoes

Stirred into soup

Added to hummus

Folded inside an omelet

Served with grilled salmon or chicken

Savored on a spoon

Einkorn RigatoniMy free sample of einkorn rigatoni from jovial foods arrived a few days ago. As it was still sitting on the kitchen counter, the package caught my attention as a perfect base for sampling this recipe for Arugula Pesto. I cooked the rigatoni for about 23 minutes in simmering water then tossed it with the pesto. The einkorn pasta stayed together well and the ridges held onto the pesto making for a very tasty dish.

Are you familiar with this most ancient wheat? It was actually the first wheat species grown by man about 12,000 years ago! As with farro, difficulties in processing it have allowed it to be forgotten these many years and just like farro it has never been hybridized.

BTW, nutrient rich einkorn contains almost two times as much protein and trace minerals as modern wheat. It is also high in B vitamins, iron and dietary fiber.

TTFN
I’ve just harvested more arugula and am off to prepare another batch of pesto—hopefully with enough extra to freeze some for a winter’s day when it will be even more appreciated.

With the food processor running, drop in the garlic cloves. When they are minced, stop the machine. Add the walnuts and arugula and process with the pulse button till chopped. Add the salt and pepper and the olive oil. Process till combined. Add the grated cheese and use the pulse button to incorporate it.

Hi Janice,
Even when I don’t actually make the recipe, it seems you always teach me something. Einkorn Rigatoni is now in my mind. I so enjoy reading how your recipes come about and picturing you in your garden. Your photographed presentation as always is beautiful.

Had planned to use arugula in a salad for tonight – also adding cherry tomatoes and grilled polenta.
You are an inspiration for all things culinary.
Healthy and delicious!
/s

This looks and sounds yummy. I do love herbs, and your writings are increasing my love by expanding my knowledge of these lovely greens and others used in your recipes. “Savored on a spoon.” I must do that. My mouth is watering. Thanks for all the suggestions, Janice, on how to use various ingredients. I find that most helpful.

Janice Feuer Haugen

Join me as I share my recipes, photos and insights for living Everyday Healthy! Everyday Delicious! I've authored five cookbooks (under the name Janice Feuer), been a pastry, gourmet and natural foods chef, and am an aspiring photographer. Welcome to my site. Learn more